Iced Coffee (dairy free, refined sugar free)

I want to thank a couple of friends (Marti and Charlotte) for telling me about the Pioneer Woman's post for Perfect Iced Coffee.  LIFE SAVER...

As you might have read, we have a newborn in the house - thus the need for Mommy to have a little go-juice to help me get through the day.  (Can someone please tell me when newborns sleep through the night?)

Anyhoo, P-dub makes two gallons of this delightful nectar, but I scaled it down to one gallon.  In addition, too much caffeine gives me a whopping headache, so I used two-thirds decaf coffee to one-third regular.  I prefer to use a decaf that doesn't use chemicals to remove the caffeine.  If a coffee is labeled "organic" you can be pretty sure it's safe from being chemically processed, but I would contact the company and read labels to be certain.  I found out that the Fresh Market Decaf Blend, one of my favorites, uses a water process to remove the caffeine.

Here's my version of P-dubs Perfect Iced Coffee.  Though it lacks half-and-half and sweetened condensed milk (sigh), I think it's pretty good and, at this stage in my life, a gift from the Lord to help me get and/or keep moving.  

Onward and upward!  I think I hear laundry calling...

Iced Coffee (dairy free and refined sugar free)

Ingredients:

3 oz. regular freshly ground coffee (I used The Fresh Market Blend)

6 oz. decaf freshly ground coffee (again, TFM blend)

1 gallon (4 quarts) filtered water 

Instructions:

Place ground coffee into a large container or pitcher.  Add water.  Allow to brew at least 8 hours or overnight.

Strain through a small sieve lined with paper towels (I'm all out of cheesecloth.)

I use either cashew milk or cashew cream and agave nectar and/or stevia to sweeten.  Enjoy!

(P-dub says this keeps for about a month in the fridge.)

Eggnog (Dairy Free, Refined Sugar Free)

For me, eggnog is tied to childhood memories of Christmas.  My mom didn't allow us to have many sweets growing up, especially sugary drinks.  (But she did make up for it in pasta and bread.)  At Christmastime, however, I remember indulging in the sweet taste of cold eggnog (eggnog the drink and Baskin Robbins eggnog ice cream....mmmmmm).  I looked forward to it every year. 

This recipe is based on Alton Brown's Eggnog - which has received rave reviews from hundreds of home cooks.  I left out the bourbon, made it dairy free, and used coconut sugar (which has a lower glycemic index) in place of regular sugar.

Please note - there are raw egg yolks in this recipe- so consume at your own risk.  To lower the risk of salmonella contamination, I washed the eggs with soap and water and rinsed them well before using. (As one of Alton Brown's reviewers recommended.)  In addition, I used organic eggs from my local health food store which should also further reduce any risk.

I think we've found a new family tradition!  Speaking of family  traditions....I have to share this.  We (ok, I) decided it would be fun to string popcorn and cranberries for a make-our-own garland for the Christmas tree.  We made a fun night of it with family and friends.  We all had a great time and unanimously decided that we had found a new family tradition.

About a week-and-a-half later, my daughter discovered some uninvited guests....

TRADITION ENDED!

Have a very merry Christmas everyone!  Look to the Christ - the Messiah "who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him."  2 Corinthians 5:21 

Eggnog (dairy free, refined sugar free) 

Ingredients:

8 jumbo egg yolks (or 10 large)

2/3 cup PLUS 2 tablespoons coconut sugar

4 cups cashew milk

1 can full fat coconut milk, well shaken (I use Thai Kitchen brand)

2 teaspoons freshly grated nutmeg

1 teaspoon cinnamon

1/2 tablespoon vanilla 

honey (optional)

Instructions:

Zap the coconut sugar in a coffee grinder to make it a fine powder.

In a standing mixer fitted with the whisk attachment, whisk egg yolks until they turn a pale yellow.  Gradually add coconut sugar and whisk until sugar is dissolved.  This is difficult to tell with coconut sugar.  I just whisked it for about 5 minutes or so.

Add the rest of the ingredients and mix well.  Pour into container that can be shaken.  Refrigerate until very cold.

If you'd like your eggnog to be a little sweeter, you can add honey by tablespoons to taste.  Shake well before serving.

Here are more eggnog recipes to enjoy:

The Spunky Coconut's Eggnog (dairy free, refined sugar free)

Diet, Dessert and Dogs' Holiday Nog (egg free, dairy free, sugar free, soy free, gluten free, vegan)

Elana's Pantry Vegan Eggnog

Cashew Milk

Cashew milk is a staple in our home.  I make it every week and use it in smoothies, sauces, quiche, ICED COFFEE (come to Mama!), really any place that milk or half-and-half is called for.

Cashew cream has a thicker consistency - more like heavy whipping cream.  I use it in place of cream for sauces like Alfredo (I'll be posting a delicious Chicken and Veggie Alfredo recipe soon.) and popsicles (another future post).

You will find a video tutorial on the Spunky Coconut site for making cashew milk, as well as a great post by Elana of Elana's Pantry.

Cashew Milk

Ingredients:

1 1/2 cups raw whole cashews or cashew pieces, soaked several hours or overnight

3 1/2 to 4 1/2 cups fresh water (This seemed more like heavy cream or half and half to me)

4 1/2 to 5 1/2 cups purified water

Instructions:

After soaking, drain cashews and throw in blender.  Add fresh purified water starting at 4 1/2 cups.  Blend on low then increase to high and blend for several minutes.  

The milk starts at a grainy stage, then soon transforms into a silky, milk-like texture.  If you like your milk a little thinner, add up to another cup of water and blend again.

I store my cashew milk in a glass container with a pour spout and lid in the fridge for about a week.

Cashew Cream

Ingredients:

1 1/2 raw whole cashews or cashew pieces, soaked in water several hours or overnight

1 1/2 cups fresh water

Instructions:

After soaking, drain cashews and throw in blender.  Add 1 1/2 cups fresh water.  Blend on low then increase speed to high.  Blend several minutes.

Cashew cream freezes well (making it great for popsicles).  I usually freeze it in one-cup containers to use later in sauces.  It will defrost overnight in fridge.